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Pork Ragu & Bowtie Pasta

Pork Ragu & Bowtie Pasta

Nutrition Facts
  • cal. (kcal) 474
  • Yield: 6 servings (plus 4 cups sauce for second meal)
  • Prep: 15 mins
  • Slow Cook: 6 hrs on HIGH or 8 hours on LOW
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by 7 people

Ingredients

  • 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
  • 1 medium-size onion, peeled and chopped
  • 1 cup chopped carrots
  • 4 cloves garlic, peeled and finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 pounds country-style pork ribs
  • 1/2 pound zucchini, diced
  • 1 pound whole-wheat bowtie (farfalle) pasta, cooked
  • 1 cup shredded reduced-fat Italian 4-cheese blend

Directions

  1. Coat slow cooker bowl with nonstick cooking spray.
  2. Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.
  3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
  4. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  5. Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.

Nutrition Information for Pork Ragu & Bowtie Pasta

PER SERVING: 474 cal., 10 g total fat (4 g sat. fat), 58 mg chol., 559 mg sodium, 62 g carb. (4 g fiber), 32 g pro.

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